Mini Chocolate Almond Bundt Cakes with Almond Cream
Preheat oven to 350 degrees. Butter and flour the mini Bundt pan (or cupcake tin) and set aside. Place chocolate in a small saucepan over low heat until melted. Remove from heat and allow to cool. In the bowl of your electric mixer, cream the butter, sugar and almond paste until it is smooth and the almond paste is completely blended. Beat in the egg yolks until mixture is fluffy. Mix in the chocolate. Sift in the flour and stir until totally incorporated.
In a separate bowl, beat the egg whites and salt until soft peaks are formed. Gently fold half of the egg whites into the batter. Add the rest of the egg whites, and fold into the batter just until combined. Fill mini Bundt tin 3/4 of the way. Bake for about 20 to 25 minutes.
While the cakes are baking you can make the Almond Cream by combining the almond paste and heavy cream in the food processor. Blend on high until it is completely creamy and whipped. Refrigerate until ready to pipe into the cakes. Once the cakes are done baking, remove from oven and allow to cool for about 15 minutes before removing from pan. Using a butter knife, gently run it around the edge of the pan to loosen the cakes. To remove the mini cakes, place a cooling rack on top of the Bundt pan and flip the entire pan over. Cakes should remove easily. While allowing the cakes to cool you can prepare the Chocolate Ganache.
Melt chocolate and cream over low heat. Whisk to blend. Allow to cool a bit before icing cakes. Place a piece of waxed paper or paper towel under the cooling rack, for easier clean up. Dip a mini Bundt cake into the chocolate ganache, being sure to completely coat it and place on cooling rack to dry. If you’d prefer to pour the chocolate on each cake, that works. Continue until they have all been coated. Once the chocolate ganache has set, you can pipe the almond cream into the center of each cake. Garnish the top with a cherry.